This recipe has been in my family for three generations. My boys make the fourth. Years ago my great-aunt found the recipe in an old cookbook. It has always been one of my favorites because unlike some pecan pies that are too sweet, this is just perfect.
Pie crust has never been one of my specialties, so I would recommend using your favorite pie crust recipe, (gasp) a store bought brand, or try the one that Jan shared at firstname.lastname@example.org. Just click on the tag that says Food and you’ll find it.
1/2 cup butter
1/2 cup pure cane sugar
3/4 cup Karo white corn syrup
1/4 cup maple syrup or 2 tablespoons honey
3 eggs, slightly beaten
1 teaspoon pure vanilla
2 cups chopped pecans
Preheat oven to 350 degrees. With a mixer, cream butter. Add the sugar slowly. Cream until light and fluffy. Slowly stir in syrups. Add eggs, vanilla and 1 cup nuts. Use a wire whisk for this portion of the mixing. At this point you will find your self checking the recipe again, because you will think that you have forgotten an ingredient. Don’t worry, the batter is supposed to look like that. Pour into a deep dish 9 inch pie shell. Use a cookie sheet underneath the pie. Top with the remaining cup of nuts. If you are feeling a bit OCD you can arrange them in a pattern, otherwise just pour them on.
Bake at 350 degrees for 55 minutes, or until a knife inserted in the center comes out clean.
Enjoy. This is great with a dollop of real whipped cream. I haven’t tried adding chocolate chips as in a Toll House Pie, but maybe this Thanksgiving I will.